A nice warm weather treat.
You will need:
- 2 cucumbers, peeled and diced
- 2 T grapeseed oil
- 1 small leek, cleaned and finely diced
- 2 T dill
- 2 cups water
- 1 cup almond milk
- 2 T kuzu, dissolved in 4 T water
- juice of 1 lemon
In a pot heat up oil over medium-low heat. Add leeks and cook for 2-3 mins.
Add cucumbers and dill and let heat for about 5 mins.
Add water and almond milk. Bring to a boil.
Reduce the heat to low and cover for about 5 minutes until the vegetables are softened.
Add the dissolved kuzu and stir for about 3 minutes until the soup thickens.
Remove from heat and add lemon juice.
Chill for about 2 hours and serve cold.